Sat, 10 October 2015
Pain perdu directly translated means 'lost bread'. Pain perdu is a sexy version of French toast. Dipped in a mixture of egg, vanilla and milk and then cooked in caramel. What a great way to reclaim some stale bread! So simple but so tasty. When you try it you will never think you are simply just eating bread and ice cream. Sweet, moist but with a crunchy caramel coating.
Serves 4
Ingredients:
2 thick cut slices of brioche (alternatively a good quality white bread)
1 egg
50g sugar
50g milk
A drop of vanilla extract
For the caramel:
50g caster sugar
1 tbsp water
50g cream
A knob of butter
Vanilla ice cream to serve
Method:
1. Remove the crusts from the bread, portioning each slice into two. Whisk together the sugar, milk, vanilla and egg.
2. Using a pan on a medium heat add 50g of caster sugar along with the tablespoon of water. Allow the sugar to dissolve and then cook out to a light golden colour.
3. Pour the cream into the caramelised sugar and finish by whisking in the butter.
4. Dip each portion of brioche into the egg mix and add to the caramelised sugar. Cook until golden on all four sides.
5. Serve warm with a scoop of vanilla ice cream.
